Mushrooms, the real stars of autumn, are incredibly rich in vitamins, minerals, fibers and proteins, as mentioned in this article.

This recipe, created by a former Challenger, is a pure delight that wonderfully showcases these wonders of our forests!

Ingredients

• 20g of ramp
• 60g of shiitake
• 20g of whole Parmesan
• 50g of fresh Paris mushrooms
• 1 egg
• 10g of chives
• 10g of garlic
• 10g of shallot

for the dressing:

• 2 tsp of apple vinegar
• 2 tsp of herb vinegar
• 6 tsp of olive oil
• 1 tsp of hazelnut oil
• salt, pepper

Preparation

1. Wash the shiitake, remove the stains and the large stems, cut them into pieces

2. In a wok, heat the olive oil and cook them for 10'

3. Add the chopped shallot, garlic, chives, season and keep warm.

4. Cut the washed Paris mushrooms into rounds, keep them aside.

5. Wash the ramps and cut the Parmesan into shavings

6. Mix all the ingredients to make the dressing & taste

7. Break the egg into a cup and gently place it in a pan of vinegar water. Cook it for 3-4 minutes (the water should not boil!)

8. Remove it with a skimmer, place it on absorbent paper.

9. Dress and decorate with seasonal vegetables (radishes, cherry tomatoes...)

Enjoy your meal!